Hazelnut Cookies

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Hazelnut Cookies
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
7519
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie7,519 kcal(358 %)
Protein360.99 g(368 %)
Fat78.27 g(67 %)
Carbohydrates1,627.36 g(1,085 %)
Sugar added54.21 g(217 %)
Roughage656.75 g(2,189 %)
Vitamin A3,708.47 mg(463,559 %)
Vitamin D1.76 μg(9 %)
Vitamin E10.05 mg(84 %)
Vitamin B₁14.58 mg(1,458 %)
Vitamin B₂8.91 mg(810 %)
Niacin144.13 mg(1,201 %)
Vitamin B₆27.17 mg(1,941 %)
Folate16,251.4 μg(5,417 %)
Pantothenic acid40.07 mg(668 %)
Biotin28.5 μg(63 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C11,920 mg(12,547 %)
Potassium70,218.4 mg(1,755 %)
Calcium13,557 mg(1,356 %)
Magnesium4,319.6 mg(1,440 %)
Iron162.87 mg(1,086 %)
Iodine59.1 μg(30 %)
Zinc52.05 mg(651 %)
Saturated fatty acids9.1 g
Cholesterol154.04 mg

Ingredients

for
20
Ingredients
200 grams
100 grams
ground Hazelnuts
50 grams
chopped Hazelnuts
200 grams
1 pinch
ground Cinnamon
1 pinch
ground Cardamom
2 teaspoons
4
3 centiliters
Pastry flour (for the work surface)
½ packet
125 milliliters

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.

2.

In a bowl, mix the flour with the nuts, sugar, cinnamon and cardamom, 1 pinch of salt, the baking powder, almond extract, 3 eggs and the Amaretto and knead to a smooth dough. The dough shouldn't be too sticky, if it is, add a little more flour.

3.

Divide the dough into 5 equal portions and shape into 3 cm (approximately 1-inch) wide rolls. Press the handle of a wooden spoon in the middle of each roll, sprinkle with flour and let stand briefly. Place the rolls 5 cm (approximately 2 inches) apart on the baking sheet and bake 15 minutes. 

Remove, let cool slightly, cut into 4 cm (approximately 1 1/2-inch) thick slices and return to the baking sheet. Reduce the oven temperature to 160°C (approximately (approximately 325°F), bake until dry, about 20 minutes.

Cool on a wire rack. Stir together the glaze and the cherry juice according to package directions until smooth. Spoon the glaze into a piping bag and pipe it into the fold in the cookies.